1. Preheat oven to 425 degree Fahrenheit
2. Spray cookie sheet or use parchment paper.
3. Process chicken with cheese to form a thick, crumb-type consistency.
4. Press dough out into a rectangle, about 1/4″ thick.
5. Bake for 10 minutes or until top is golden.
6. Let cool slightly.
7. Run a spatula around the edges of the dough.
8. Using a pizza cutter, cut long ribbons, about 2″ wide in the dough.
9. Cut triangles in each strip.10. Season with your favorite popcorn seasoning (I used Nacho Cheese)
10. Let chips crisp up on a cooling rack.

I think what makes these special is that there's not the usual amount of liquid standing in the way of firming these up. They're also more filling since they contain some added protein and fat. I've really loved these!

I'd be honored if you link to this recipe. Thanks for asking! I only ask that recipes that are from my site remain here since otherwise I have to compete with my own work in search engines. (When work leaves my site, my advertisers don't pay me, and I have bills)! lol

I made these last night but not sure if I made them too thick or what… I let them cool on a wire rack but they didn’t crisp up. I stuck them in the fridge overnight. Any ideas how I can make them crispy at this point?

Hi, Lisa! Do you live in a moist climate? That definitely can happen. If you have a dehydrator, the next step for not-crisp chips would be to pop the chips in for a couple of hours. If not, I would put the chips in the oven with the door slightly ajar (for air circulation) at 160 degrees F until they crisp up (like a dehydrator). They should crisp up for you then for sure! I live in a really dry climate. If I leave anything out on the counter, it looks like the Crypt Keeper the next day.

Thanks! I live in Kansas so no, not really a moist climate. I will try the dehydrator tonight (if there are any left). I’m the one whose husband eats all my chips when I’m gone… He has been out today so they should still be there. I made the zucchini version and they turned out much crispier.

Well, we ate a few of these for dinner with some salsa and I put the rest in the dehydrator. I kind of forgot about them and went to bed… This morning, they were much drier but still not what I would call crunchy or crispy. They were still “bendy”. (I know that’s not a word but, oh well!) I think they may be a little too thick and I may not have given them as much original cook time as they needed.

I think I’ll stick with the zucchini variety for chips. Have you ever tried making them with yellow squash? I might try a yellow squash/zucchini combo and see how that turns out.

I haven’t tried yellow squash, but only because I’m not sure how sweet they might taste? I am so sorry your chips never crisped up! Mine do, but again, I’m in a climate that’s so arid, even the rocks need moisturizer.

Hubby and I are so impressed with your site! Been low carbing off and on for a few years. With your site offering us so many new and yummy recipes I’m sure we will never look at this as a diet again! Tried the Doritos last night. They didn’t crisp up well, so I put several on a plate at a time and microwaved for 30 seconds. That did the trick wonderfully! So excited for guacamole!!